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Slow-Roasted Prime Rib


Serves six to eight.

A luxurious centerpiece for a holiday menu, this three-bone prime-rib roast gets heaped with a big pile of smashed garlic, butter, and fresh herbs, then slow-cooked it in a low oven for at least two hours, until the meat becomes meltingly tender, and the herbs and garlic infuse it through and through.


Need more ideas for an elegant Christmas dinner roast? Read our Guide to Buying and Carving Prime Rib (before you hit the meat market) and check out our Guide to Christmas Dinner where you'll find a juicy prime rib dinner menu and a recipe for a dry-aged beef rib roast sure to impress your guests. 

  • 3-bone beef rib roast (about 6 lb.), preferably from the small or loin end and Prime grade
  • 3 Tbs. fleur de sel or other flaky sea salt
  • 1-1/2 Tbs. coarsely cracked black pepper
  • 1 Tbs. extra-virgin olive oil
  • 8 to 10 sprigs rosemary
  • 8 to 10 sprigs thyme
  • 10 medium cloves garlic, smashed and peeled
  • 3 Tbs. unsalted butter, cut into 1/2-inch cubes
Fleur de sel is a premium sea salt harvested in France. You can find it in specialty stores or online at Saltworks.

Take the beef out of the refrigerator 2 hours before cooking so it can come to room temperature. After 30 minutes, season the meat on all sides with the fleur de sel and cracked black pepper.

Position a rack in the center of the oven and heat oven to 325ºF.

Turn on the exhaust fan. Heat a 12-inch skillet over high heat for 1 minute. Swirl in the olive oil and,  when the oil puts off its first wisp of smoke, place the beef in the pan, and sear it on all the outer sides (not the cut sides) until well browned, 6 to 8 minutes total. Use a set of tongs to flip the beef; be careful of splattering oil. With two sets of tongs, transfer the beef, bone side down, to a roasting rack set in a small roasting pan. Arrange the rosemary, thyme, garlic, and butter evenly on top.

Slow-Roasted Prime Rib Recipe

Roast the beef, basting every 30 minutes with a bulb baster, until a thermometer inserted into the center reads 120º to 125ºF for rare, about 2 hours. Cook to 130º to 135ºF for medium-rare (about 2-1/4 hours), 140º to 145ºF for medium (about 2-1/2 hours). Let the meat rest at least 15 minutes before carving.


For a delicious sandwich using the leftovers see Prime Rib Sandwich with Roasted-Garlic Dijonnaise.

nutrition information (per serving):
Size : based on eight servings, Calories (kcal): 750, Fat (kcal): 62, Fat Calories (g): 555, Saturated Fat (g): 26, Protein (g): 45, Monounsaturated Fat (g): 26, Carbohydrates (mg): 2, Polyunsaturated Fat (mg): 2.5, Sodium (g): 1400, Cholesterol (g): 175, Fiber (g): 0,

This was awesome. My first shot at Prime rib and it was delicious. My husband just raved about it. He likes my cooking, but was over the moon with this. I made it just as written. Perfection! Thank you again FC.

Excellent recipe as written. Our "go to" prime rib recipe.

OMG this first time i made prime rib and it was amazing....

This actually turned out really well. I did however change a few things. I added garlic powder to the sea salt & pepper mixture. It was a little more salty than I would have liked so, next time I am going to reduce the amount of sea salt the recipe calls for and still add the garlic powder. The boyfriend said, that this recipe is much better w/much better flavor than his recipe for the prime rib he makes. Also, one downfall was that for our 3.13 pound Prime Rib it only took an hour and half to get to medium. I would suggest watching it closely. There really was not much juice to keep putting over the top of the Prime Rib, either.

Excellent. Will make again for sure.

served this for christmas dinner and got rave reviews. The smaller end of the roast ended up being 135, medium rare which suited some guests and the bigger end was perfect for rare eaters. The herbs and garlic gave great flavor and made great aujus. This will be my Christmas roast from here on

This recipe works, but the 325 degree oven will yield a roast with some grey banding and all the red, juicy meat in the middle. It is far better to cook the roast at 200 degrees for as long as it takes to reach 110 degrees internal - let it stand for 20 minutes, tented with foil, and it will reach 120, which is perfect. The result will be a roast that's browned on the outside and rosy pink all the way through. If you use a convection oven, the meat will be crispy brown on the outside. If using a thermal oven, you may want to sear the meat before placing in oven or turn up the heat to 400 for the final 5 minutes to get a nice brown crust. If you've never used this low-temperature, very slow roasting method it's worth one try. It even works well with less tender cuts of beef.

Fantastic - another great holiday meal! One recommendation - My butcher offered to trim the roast off the bone and then lay the roast back in place and tie it together so it cooked as a "bone in roast" but with a few snips of the butchers twine, it went on the platter as a boneless roast. Not sure if this is common or not - but I appreciated the time saving step - and if it lost anything from this method - I sure couldn't tell. Another one for my Holiday "make this again" file.

I have tried this recipe with and without the bone and it is simply delicious!! Mouthwatering and a definite guest pleaser!

Great recipe... family loves this. It is now in my favorite recipe collection. Highly recommended

My first attempt at a prime rib roast and it was a big hit! So easy to make and so delicious. I'll definitely be keeping this as a repeatable recipe!

Terrific! From now on, we'll do it this way!

This recipe has been a family tradition now for Thanksgiving instead of turkey! We look forward to it EVERY year. Comes out awesome and tastes way better than turkey.

I prepared this recipe for Easter lunch, I bought a deboned prime rib, (prime Grade) 16lbs (easier to handle for big crowd)I followed the directions, the only change I did when baking it I put the fat side down to protect the meat, not having bones. even friends who don't like med. rare meat loved it.... a keeper.

This is the best receipe for prime rib. My family loved it. This is truly a keeper

I tried cooking Prime Rib for the first time and trusted Fine Cooking to steer me in the right direction - A+ yet again! The recipie was just perfect! The only change I made was slivering a few cloves of garlic and stuffing it under the fat on the top of my roast. My only issue is that the rosemary after the long and slow cooking time fell appart on top and I was left with pokey and sharp rosemary needles all over. I was able to brush most of them off but I guess that is a minor inconvenience considering how super yummy this turned out!

This recipe is perfection! I've fallen back on this recipe several times now and it truly is a performer. Just follow the directions to the letter and the result will be outstanding. Such a rewarding recipe when you're eager to please family or friends with a spectacular cut of beef. VAgardengirl

This is the best prime rib I and my family ever had! It was a hit! I didn't change anything from the recipe.

This is by far my favorite prime-rib recipe!I am making it again tomorrow night. This time I am going to spread a layer of grainy mustard on before the herbs and garlic!

This is a never fail prime rib recipe. I joined Fine Cooking online just to have access to it!

I've made this for Thanksgiving and X-Mas last year and I plan to do it angain this X-Mas, it was delicious. Suzanne Goin is definitely one of the top 3 chefs L.A. has. Thanks for the recipe. My only comment would be to take the Rib out a little earlier than you wanted cooked b/c it is still cooking after you take it out and it might be more done than you want it.

This is definitely best prime rib ever. Made it twice already, the second time with entire menu. Will repeat many times in the future. Would love to see more recipes from Ms. Goin.

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